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Crisp barramundi with prawn salsa and vanilla-infused dressing

Crisp barramundi with prawn salsa and vanilla-infused dressing

“I recently went on a weekend getaway to Bowral and stopped by Centennial Vineyards for a lovely long lunch. The barramundi with prawn salsa I had there was superb. Please ask chef Robin Murray to share the recipe.”
Molly Alexander, Faulconbridge, NSW

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Crisp barramundi with prawn salsa and vanilla-infused dressing

Serves 4
1 tbsp   vegetable oil
4   200gm barramundi fillets
½   lemon, juice only
To serve:   olive oil
To garnish:   chervil sprigs
Prawn salsa
8   medium green prawns
150 gm   sweet potato, peeled, boiled and refreshed in iced water, finely chopped
1   small zucchini, finely chopped
2   tomatoes, blanched, peeled, seeds removed and finely chopped
¼ cup (loosely packed)   coarsely chopped dill
100 ml   olive oil infused with ½ vanilla bean (see note)
25 gm   baby spinach


1 For prawn salsa, cook prawns in boiling salted water for 3 minutes or until cooked through, then refresh in iced water. Peel, remove veins and tails and coarsely chop. Combine prawns with sweet potato, zucchini, tomato, dill, olive oil and season to taste with sea salt and ground black pepper. Just before serving, add spinach and toss to combine.
2 Heat oil in a frying pan over medium heat and cook barramundi skin-side down for 3 minutes or until golden and crisp, turn and cook for another 3 minutes or until cooked to your liking. Season to taste with lemon juice, sea salt and freshly ground black pepper.
3 To serve, arrange prawn salsa on plates, top with barramundi, drizzle with olive oil and garnish with chervil.

Note To infuse olive oil, heat oil and vanilla bean in a saucepan over medium heat for 3-5 minutes or until oil starts to simmer, then remove from heat and cool.

RECIPE Robin Murray, Centennial Vineyards (edited by Adelaide Lucas) PHOTOGRAPHY Brett Stevens STYLING Emma Knowles


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